CN106916695A - A kind of preparation method of low delicate fragrance type barley wine - Google Patents

A kind of preparation method of low delicate fragrance type barley wine Download PDF

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Publication number
CN106916695A
CN106916695A CN201710335813.XA CN201710335813A CN106916695A CN 106916695 A CN106916695 A CN 106916695A CN 201710335813 A CN201710335813 A CN 201710335813A CN 106916695 A CN106916695 A CN 106916695A
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China
Prior art keywords
raw
delicate fragrance
wine
barley wine
fragrance type
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CN201710335813.XA
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Chinese (zh)
Inventor
王传山
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Anhui Yunjiu Group Co Ltd
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Anhui Yunjiu Group Co Ltd
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Priority to CN201710335813.XA priority Critical patent/CN106916695A/en
Publication of CN106916695A publication Critical patent/CN106916695A/en
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12HPASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation

Abstract

The invention provides a kind of preparation method of low delicate fragrance type barley wine, it is related to brewed spirit field, including by highland barley, sorghum and millet add cold water soak, plus chaff skin and tealeaves boiling, spreading for cooling simultaneously uniformly sprinkles Daqu, dry ferment and carbohydrase are stirred, pit entry fermentation 30 50 days and loaded steamer distill, the barley wine that the present invention makes is rich in vitamin and trace element, with abundant nutritive value and prominent medicines and health protection effect, and unique flavor, fragrant in taste is pure, it is pure and sweet soft, while original plateau highland barley wine taste is remained, also the drinking experience of people from low altitude area has been looked after.

Description

A kind of preparation method of low delicate fragrance type barley wine
Technical field
The present invention relates to brewed spirit field, and in particular to a kind of preparation method of low delicate fragrance type barley wine.
Background technology
History records are recorded, and seventh century of Christian era, Tang Wen Cheng princess transfers Tibetan regime from Anyuan long, and the advanced brewing technology in Chinese ground is passed to Ground is hidden, by the historical upheaval of more than 1300 years, the Tibetan Alcoholic Beverages Culture with barley wine as carrier was enjoyed great prestige through the country with its unique charm Outward, as China so that world spirits culture garden with hundreds of flowers in outshine othersOne branch of the tree is particularly thriving.
Barley wine is taken the course of its own in the alcohol industry having numerous rivals, and is enjoyed high reputation in West National Area.Due to its " Reason environment is unique, liquor-making raw material is unique, Daqu dispensing is unique, method of making liquor is unique, product style is unique ", barley wine soul holds biography 400 years, prosperity so far did not waned and is described as " plateau jewel, wine Jessica Lynch flower " by national brewmaster.
Barley wine also has medical value very high simultaneously, and research finds that highland barley is that beta glucan is most in wheat crops in the world Crop high, is 50 times of wheat according to detection highland barley Beta-dextran average content.Beta glucan can reduce intestinal mucosa and cause The contact of cancer material, moreover it is possible to suppress carcinogenic microbial action indirectly, can prevent colon cancer, beta glucan also have reducing blood lipid and The effect of norcholesterol, can also prevent and treat diabetes with prevention of cardiovascular disease, beta glucan by controlling blood sugar, this Outward, beta glucan also has the body defenses ability that improves, the effect of regulation circadian rhythm.Soluble dietary fiber is small in highland barley 15 times of wheat, have extremely strong health-care effect to human body.In addition, also containing thiamine, riboflavin, niacin, dimension life in highland barley The elements such as plain E, calcium, phosphorus, iron, copper, zinc and trace elements of selenium, these materials play the role of positive to the development that promotes health Relation.
Although, containing abundant nutritional ingredient and powerful functional component, the people of most of low altitude areas is or not barley wine Its mouthfeel is adapted to, so being in recent years the research emphasis of numerous scientific workers to the improvement of barley wine taste.
The content of the invention
(1) technical problem for solving
In view of the shortcomings of the prior art, it is made the invention provides a kind of preparation method of low delicate fragrance type barley wine Barley wine there is abundant nutritive value and prominent medicines and health protection effect, and unique flavor, fragrant in taste is pure, pure and sweet It is soft, while original plateau highland barley wine taste is remained, also look after the drinking experience of people from low altitude area.
(2) technical scheme
To realize object above, the present invention is achieved by the following technical programs:
A kind of preparation method of low delicate fragrance type barley wine, comprises the following steps:
(1) raw material soaking:Highland barley, sorghum and millet are added into cold water soak 20-24h, a water is changed every 4h, after immersion Highland barley, sorghum and millet again with drying naturally after cold water flush;
(2) boiling:Highland barley, sorghum and millet co-grinding after drying cross 15-20 mesh sieves, to resulting raw material powder 30-50 DEG C of warm water is added in end and mixes thoroughly stand-by, chaff leather jacket is entered in gauze bag and rice steamer base pressure is put into after gauze bag is sealed Reality, then the raw material after mixing thoroughly that will add water is put into rice steamer and hole is pricked on raw material, again by tea after with clean gauze, raw material is covered Leaf uniform fold is on gauze, you can start boiling, since rice steamer when emitting vapour timing, boiling is stopped after 10-20min;
(3) spreading for cooling mixed song:Raw material after gelatinization is taken out while hot, plus cold water is turned, when temperature is down to 15-20 DEG C, Even to sprinkle Daqu, dry ferment and carbohydrase, control spreads Qu Wendu no more than 25 DEG C;
(4) pit entry fermentation:After terminating mixed song, raw material is put into jar fermenter, is covered with clean gauze and use yellow mud close Envelope, after sprinkling husk, jar fermenter is put into cellar and is fermented 30-50 days;
(5) loaded steamer distillation:After terminating fermentation, fermented grain is taken out from jar fermenter, the minuent is can obtain after distillation Delicate fragrance type barley wine.
Preferably, the weight ratio of highland barley, sorghum and millet is 7 in the raw material:2:1.
Preferably, the 35-45% that warm water amount is raw material gross weight is added in the step (2).
Preferably, added cool water quantity is the 30-40% of raw material gross weight in the step (3).
Preferably, the thickness of sealing yellow mud is 10-15cm in the step (4).
Preferably, husk used need to first pass through steam removal of impurities treatment in the step (4).
Preferably, in the step (4) temperature control of cellar at 20-30 DEG C.
Preferably, in the step (5) during distillation, stream wine temperature control is at 25-30 DEG C.
(3) beneficial effect
The invention provides a kind of preparation method of low delicate fragrance type barley wine, with advantages below:
(1) granularity that raw material is crushed when sieving is too big, is unfavorable for that boiling is gelatinized, and is also unfavorable for the contact of microorganism and enzyme, But granularity is too small, can increase the viscosity of fermented grain, have a strong impact on the quality and yield of barley wine, investigation and comparison finds control grain Degree in the range of 15-20 mesh, the quality and yield of barley wine Comparatively speaking highest.
(2) during material cooking, plus chaff skin, top covering tealeaves boiling together, tannin, the sweet potato ketone in raw material can be absorbed Deng material, help to improve the mouthfeel of barley wine.
(3) when spreading song, if the raw material after gelatinization is too boiling hot, barley wine can be made to become bitter, influences mouthfeel, if too cool, Raw material just ferment it is bad, influence yield, investigation and comparison find, song is spread when the material temperature after gelatinization is at 15-20 DEG C, and spread song Temperature is no more than 25 DEG C, now the mouthfeel and yield of barley wine Comparatively speaking highest.
(4) barley wine made by the present invention is rich in vitamin and trace element, with abundant nutritive value and protrusion Medicines and health protection effect, and unique flavor, fragrant in taste is pure, pure and sweet soft, is remaining original plateau highland barley wine taste While, also look after the drinking experience of people from low altitude area.
(5) fusel oil, methyl alcohol, higher alcohol and higher fatty acids ester content pole in barley wine after testing made by the present invention It is low, do not have a headache after drinking, not thirsty, not top, meet the fashion of drinking of " safety, health, health ".
Specific embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with the embodiment of the present invention, Technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is the present invention one Divide embodiment, rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art are not making The every other embodiment obtained under the premise of creative work, belongs to the scope of protection of the invention.
Embodiment 1:
A kind of preparation method of low delicate fragrance type barley wine, comprises the following steps:
(1) raw material soaking:Highland barley, sorghum and millet are pressed plus cold water soak 24h, the weight ratio of highland barley, sorghum and millet It is 7:2:1, a water is changed every 4h, the highland barley, sorghum and millet after immersion again with drying naturally after cold water flush;
(2) boiling:Highland barley, sorghum and millet co-grinding after drying cross 18 mesh sieves, to resulting material powder It is middle to add 40 DEG C of warm water and mix stand-by, adding that warm water amount is raw material gross weight 40%, during chaff leather jacket entered into gauze bag thoroughly And rice steamer base pressure reality is put into after gauze bag is sealed, then the raw material after mixing thoroughly that will add water is put into rice steamer and hole is pricked on raw material, with washing Net gauze raw material is covered after again by tealeaves uniform fold on gauze, you can start boiling, since rice steamer open when emitting vapour Beginning timing, stops boiling after 15min;
(3) spreading for cooling mixed song:Raw material after gelatinization is taken out while hot, plus cold water is turned, added cool water quantity is raw material gross weight 35%, when temperature is down to 18 DEG C, uniformly sprinkle Daqu, dry ferment and carbohydrase, control spreads Qu Wendu no more than 25 DEG C;
(4) pit entry fermentation:After terminating mixed song, raw material is put into jar fermenter, is covered with clean gauze and use yellow mud close Envelope, the thickness of yellow mud is 10cm, is sprinkled by after the husk after steam removal of impurities, jar fermenter being put into cellar and being fermented 30 days, ground The temperature control at cellar for storing things is at 25 DEG C;
(5) loaded steamer distillation:After terminating fermentation, fermented grain is taken out from jar fermenter, the minuent is can obtain after distillation Delicate fragrance type barley wine, during distillation, stream wine temperature control is at 30 DEG C.
Embodiment 2:
A kind of preparation method of low delicate fragrance type barley wine, comprises the following steps:
(1) raw material soaking:Highland barley, sorghum and millet are pressed plus cold water soak 22h, the weight ratio of highland barley, sorghum and millet It is 7:2:1, a water is changed every 4h, the highland barley, sorghum and millet after immersion again with drying naturally after cold water flush;
(2) boiling:Highland barley, sorghum and millet co-grinding after drying cross 15 mesh sieves, to resulting material powder It is middle to add 35 DEG C of warm water and mix stand-by, adding that warm water amount is raw material gross weight 35%, during chaff leather jacket entered into gauze bag thoroughly And rice steamer base pressure reality is put into after gauze bag is sealed, then the raw material after mixing thoroughly that will add water is put into rice steamer and hole is pricked on raw material, with washing Net gauze raw material is covered after again by tealeaves uniform fold on gauze, you can start boiling, since rice steamer open when emitting vapour Beginning timing, stops boiling after 10min;
(3) spreading for cooling mixed song:Raw material after gelatinization is taken out while hot, plus cold water is turned, added cool water quantity is raw material gross weight 40%, when temperature is down to 15 DEG C, uniformly sprinkle Daqu, dry ferment and carbohydrase, control spreads Qu Wendu no more than 25 DEG C;
(4) pit entry fermentation:After terminating mixed song, raw material is put into jar fermenter, is covered with clean gauze and use yellow mud close Envelope, the thickness of yellow mud is 12cm, is sprinkled by after the husk after steam removal of impurities, jar fermenter being put into cellar and being fermented 40 days, ground The temperature control at cellar for storing things is at 27 DEG C;
(5) loaded steamer distillation:After terminating fermentation, fermented grain is taken out from jar fermenter, the minuent is can obtain after distillation Delicate fragrance type barley wine, during distillation, stream wine temperature control is at 28 DEG C.
Embodiment 3:
A kind of preparation method of low delicate fragrance type barley wine, comprises the following steps:
(1) raw material soaking:Highland barley, sorghum and millet are pressed plus cold water soak 20h, the weight ratio of highland barley, sorghum and millet It is 7:2:1, a water is changed every 4h, the highland barley, sorghum and millet after immersion again with drying naturally after cold water flush;
(2) boiling:Highland barley, sorghum and millet co-grinding after drying cross 20 mesh sieves, to resulting material powder It is middle to add 50 DEG C of warm water and mix stand-by, adding that warm water amount is raw material gross weight 45%, during chaff leather jacket entered into gauze bag thoroughly And rice steamer base pressure reality is put into after gauze bag is sealed, then the raw material after mixing thoroughly that will add water is put into rice steamer and hole is pricked on raw material, with washing Net gauze raw material is covered after again by tealeaves uniform fold on gauze, you can start boiling, since rice steamer open when emitting vapour Beginning timing, stops boiling after 20min;
(3) spreading for cooling mixed song:Raw material after gelatinization is taken out while hot, plus cold water is turned, added cool water quantity is raw material gross weight 30%, when temperature is down to 20 DEG C, uniformly sprinkle Daqu, dry ferment and carbohydrase, control spreads Qu Wendu no more than 25 DEG C;
(4) pit entry fermentation:After terminating mixed song, raw material is put into jar fermenter, is covered with clean gauze and use yellow mud close Envelope, the thickness of yellow mud is 15cm, is sprinkled by after the husk after steam removal of impurities, jar fermenter being put into cellar and being fermented 50 days, ground The temperature control at cellar for storing things is at 20 DEG C;
(5) loaded steamer distillation:After terminating fermentation, fermented grain is taken out from jar fermenter, the minuent is can obtain after distillation Delicate fragrance type barley wine, during distillation, stream wine temperature control is at 25 DEG C.
Embodiment 4:
Preparation method is substantially the same manner as Example 1, and difference is that the cold water soak time is 23h, step (2) in step (1) Middle sieved mesh number is 16,30 DEG C of the temperature of warm water, and addition is walked to stop boiling after 38%, 13min of raw material gross weight Suddenly cold water addition is the 32% of raw material gross weight in (3), and temperature is down to 15 DEG C, and yellow mud thickness is 12cm, fermentation in step (4) 35 days, cellar temperature was 30 DEG C, and the middle stream wine temperature of step (5) is 26 DEG C.
Embodiment 5:
Preparation method is substantially the same manner as Example 1, and difference is that the cold water soak time is 21h, step (2) in step (1) Middle sieved mesh number is 17, the temperature 45 C of warm water, and addition is walked to stop boiling after 42%, 18min of raw material gross weight Suddenly cold water addition is the 38% of raw material gross weight in (3), and temperature is down to 20 DEG C, and yellow mud thickness is 15cm, fermentation in step (4) 45 days, cellar temperature was 22 DEG C, and the middle stream wine temperature of step (5) is 27 DEG C.
Sensory evaluation and physical and chemical index are detected:
The sensory evaluation of the low delicate fragrance type barley wine that embodiment of the present invention 1-5 makes and physical and chemical index testing result such as table Shown in 1:
To sum up, the embodiment of the present invention make low delicate fragrance type barley wine in the number of degrees it is low, it is in good taste, rich in beta glucan, The benefit materials such as protein, zinc, selenium, iron and trace element, disclosure satisfy that the market demand.
It should be noted that herein, such as first and second or the like relational terms are used merely to a reality Body or operation make a distinction with another entity or operation, and not necessarily require or imply these entities or deposited between operating In any this actual relation or order.And, term " including ", "comprising" or its any other variant be intended to Nonexcludability is included, so that process, method, article or equipment including a series of key elements not only will including those Element, but also other key elements including being not expressly set out, or also include being this process, method, article or equipment Intrinsic key element.In the absence of more restrictions, the key element limited by sentence "including a ...", it is not excluded that Also there is other identical element in process, method, article or equipment including the key element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations;Although with reference to the foregoing embodiments The present invention has been described in detail, it will be understood by those within the art that:It still can be to foregoing each implementation Technical scheme described in example is modified, or carries out equivalent to which part technical characteristic;And these modification or Replace, do not make the spirit and scope of the essence disengaging various embodiments of the present invention technical scheme of appropriate technical solution.

Claims (8)

1. a kind of preparation method of low delicate fragrance type barley wine, it is characterised in that comprise the following steps:
(1) raw material soaking:Highland barley, sorghum and millet are added into cold water soak 20-24h, a water, the green grass or young crops after immersion are changed every 4h Highland barley, sorghum and millet again with drying naturally after cold water flush;
(2) boiling:Highland barley, sorghum and millet co-grinding after drying cross 15-20 mesh sieves, in resulting material powder Add 30-50 DEG C of warm water and mix thoroughly stand-by, chaff leather jacket is entered in gauze bag and rice steamer base pressure reality is put into after gauze bag is sealed, then The raw material after mixing thoroughly that will add water is put into rice steamer and hole is pricked on raw material, again that tealeaves is uniform after with clean gauze, raw material is covered Be covered on gauze, you can start boiling, since rice steamer when emitting vapour timing, boiling is stopped after 10-20min;
(3) spreading for cooling mixed song:Raw material after gelatinization is taken out while hot, plus cold water is turned, and when temperature is down to 15-20 DEG C, is uniformly spread Upper Daqu, dry ferment and carbohydrase, control spread Qu Wendu no more than 25 DEG C;
(4) pit entry fermentation:After terminating mixed song, raw material is put into jar fermenter, is covered with clean gauze and sealed with yellow mud, spread After upper husk, jar fermenter is put into cellar and is fermented 30-50 days;
(5) loaded steamer distillation:After terminating fermentation, fermented grain is taken out from jar fermenter, the low delicate fragrance is can obtain after distillation Type barley wine.
2. the preparation method of minuent delicate fragrance type barley wine as claimed in claim 1, it is characterised in that highland barley, height in the raw material The weight ratio of fine strain of millet and millet is 7:2:1.
3. the preparation method of minuent delicate fragrance type barley wine as claimed in claim 1, it is characterised in that added in the step (2) Enter the 35-45% that warm water amount is raw material gross weight.
4. the preparation method of minuent delicate fragrance type barley wine as claimed in claim 1, it is characterised in that added in the step (3) Cool water quantity is the 30-40% of raw material gross weight.
5. the preparation method of minuent delicate fragrance type barley wine as claimed in claim 1, it is characterised in that sealing in the step (4) The thickness of yellow mud is 10-15cm.
6. the preparation method of minuent delicate fragrance type barley wine as claimed in claim 1, it is characterised in that used in the step (4) Husk need to first pass through steam removal of impurities treatment.
7. the preparation method of minuent delicate fragrance type barley wine as claimed in claim 1, it is characterised in that cellar in the step (4) Temperature control at 20-30 DEG C.
8. the preparation method of minuent delicate fragrance type barley wine as claimed in claim 1, it is characterised in that distillation in the step (5) When, stream wine temperature control is at 25-30 DEG C.
CN201710335813.XA 2017-05-12 2017-05-12 A kind of preparation method of low delicate fragrance type barley wine Pending CN106916695A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108728320A (en) * 2018-06-27 2018-11-02 劲牌有限公司 A kind of production method of the barley wine with function of blood sugar reduction

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Publication number Priority date Publication date Assignee Title
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CN102978062A (en) * 2012-11-09 2013-03-20 互助冠之青稞生物产业化技术研发有限公司 Jade-brewed wine and preparation process thereof
CN103666934A (en) * 2014-01-02 2014-03-26 马龙县藏龙绿色产业有限公司 Puer tea fragrant wine
CN104762162A (en) * 2015-04-03 2015-07-08 四川大学 Soft-taste style highland barley wine and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101928656A (en) * 2009-06-24 2010-12-29 葛庆有 Flavor barley wine and brewing method thereof
CN102978062A (en) * 2012-11-09 2013-03-20 互助冠之青稞生物产业化技术研发有限公司 Jade-brewed wine and preparation process thereof
CN103666934A (en) * 2014-01-02 2014-03-26 马龙县藏龙绿色产业有限公司 Puer tea fragrant wine
CN104762162A (en) * 2015-04-03 2015-07-08 四川大学 Soft-taste style highland barley wine and preparation method thereof

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Title
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108728320A (en) * 2018-06-27 2018-11-02 劲牌有限公司 A kind of production method of the barley wine with function of blood sugar reduction

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